• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.31 no.2
• /
• pp.204-213
• /
• 1986

The objective of this paper was to examine the response of rice seedling emergence and early growth under the different temperature (day/night, 29/21$^{\circ}C$, 17/17$^{\circ}C$, 12/12$^{\circ}C$) and the different seeding depth (1 cm, 2 cm, 3 cm). The trial was carried out in the phytotron and field in the Crop Experiment Station, Suwon, Korea in 1985. Calcium peroxide-coated seeds were very effctive in promoting seedling emergence, seedling establishment and eary growth of rice. Coated seeds were more effective in low temperature condition (17/17$^{\circ}C$, 12/12$^{\circ}C$) than in high temperature (29/21$^{\circ}C$) at the phytotron trial. The deeper the seeding depth, the less the emergence and seedling establishment, and the available seeding depth was I cm in the direct seeding under the flooded soil. In the field trial (seeding date, May 1) the results for the emergence and seedling establishment were similar to those in the phytotron trial. Available cultivars for the direct seeding cultivation under the flooded soil were Cheonmabyeo, Namyangbyeo, Kihobyeo, Akibare, Nakdongbyeo and Dongjinbyeo in Japonica type, and Taebaegbyeo, Samgangbyeo and Gayabyeo in Indica x Jponica type. Coefficients of variation to the emergence and seedling establishment between rice cultivars were very high. Therefore, in the direct seeding cultivation under the submerged paddy, choice of rice cultivars and improved technique for direct seeding will be more necessary.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.35 no.3
• /
• pp.282-286
• /
• 1990

Currently, mechanization and automation have been introduced into rice harvest and drying process due to the shortage of man power. After rice cultivars, Chucheong and Milyang #23 were cutted with manual method (H1) or harvested with combine (H2), the threshed grain were dried in natural sun-drying (D1), in natural air in-bin system (D2), or in contineous hot-air drier (D3). We have evaluated grain losses, operation hour, and grain quality on each harvest and drying methods. Shattering loss during harvesting with combine was not dirfered significant from that of manual method, but threshing loss was 1.2% higher in combine harvest than in manual. Operation hours required for combine harvest was 3.5 times faster than for manual, even without head threshing. There was a significant difference bel ween cultivars in harvesting loss, which Milyang #23, a Tongil rice had two times more grain loss than Chucheong, a Japonica rice. Drying hours required to reduce to 14% grain moisture content were ten days for H1D1, 5-9 days for H2 D1, 2-3 days for H2D2, and only 15 hours for H2D3, respectively. In grain quality, complete grain ratio after dehulling was decreased about four percent in H2D3 compared to H1D1. while it was lower in Milyang #23 than in Chucheong, Hot-air drier increased occurence of cracked and broken grain. Combine harvest increased significantly these incomplete grain ratio of :Milyang #23, but not Chucheong.

• Korean journal of food and cookery science
• /
• v.33 no.3
• /
• pp.307-315
• /
• 2017

Purpose: To develop nano-sized starch particles for application as dietary fiber sources in liquid food system, the morphology and thermal properties of acid hydrolyzed rice starches with different amylose contents were evaluated. Methods: Rice starches purified from three Korean cultivars, including Goami, Hopyeong, and Hwaseonchal, were hydrolyzed with 2.2 N HCl solution in a $35^{\circ}C$ shaking water bath (100 rpm) for 7, 10 and 15 days. Results: Acid hydrolysis rates of rice starches increased with increasing hydrolysis duration, and rates for Goami, Hopyeong, and Hwaseonchal were 28.74-38.50%, 38.96-49.53%, and 40.24-48.88%, respectively. The granular size of acid hydrolyzed starches decreased to 122.4-479.9 nm, whereas granular aggregation increased with increasing hydrolysis duration. In particular, waxy rice starch of Hwaseonchal was composed of many tiny granules without aggregates. Gelatinization temperature and temperature range increased with increasing hydrolysis duration. All starches showed A type crystallinity using an x-ray diffractometer, regardless of acid hydrolysis. Conclusion: It is suggested that nanoparticles could be prepared by acid hydrolysis of rice starches, and waxy rice starch is the most preferred source for application.

• Preventive Nutrition and Food Science
• /
• v.13 no.3
• /
• pp.176-181
• /
• 2008

This study analyzed the some of the physiological activities of 70% ethanol extracts of specialty rough rice ('Goami2', 'Keunnunbyeo', and 'Heugkwangbyeo' rough rice cultivars) before and after germination. The physiological activities of the extracts were analyzed for their inhibition of linoleic acid peroxidation, hydrogen peroxide radical scavenging activity, superoxide dismutase-like activity, xanthine oxidase inhibitory activity, and nitrite scavenging effects. The most active rough rice cultivar was 'Heugkwangbyeo' and germinated 'Heugkwangbyeo' rough rice was more effective than ungerminated rough rice, having higher inhibition activity of linoleic acid peroxidation (1.2-fold), hydrogen peroxide radical scavenging activity (1.4-fold), superoxide dismutase-like activity (1.2-fold), and xanthine oxidase inhibitory activity (1.1-fold). The nitrite scavenging effect was increased after germination (2.1-fold) and decreased as pH increased. According to the results obtained in this study, 70% ethanol extracts from germinated 'Heugkwangbyeo' rough rice can be used for industrial applications such as the functional food materials.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 1998.10a
• /
• pp.210-232
• /
• 1998

Tong-il, the high-yielding rice variety bred on early 1970, effected a turning point in modern rice production in Korea. As rice production reached the highest record yield in 1978 with HYV, Korea achieved self-sufficiency in domestic supply of rice (or the first time in (her own) history, HYV required high input of fertilizers and pesticides for proving its yielding ability and needed new techniques such as early nursery-planting to prevent chilling damage. But, farm economy did not follow the successful achievement of rice production because of increased farming cost and inflation.'Tong-il variety has been replaced by new high-yielding Japonica varieties from 1980 when record-low-temperature during summer months had persisted. Also, the cooked rice of Tong-il variety did not agree with the appetite of Korean people. Though the hectarage of Tong-il rice did reduce, farmers applied the same high-input cultural techniques for new Japonica cultivars as did for Tong-il variety. Heavy application of nitrogen fertilizer contaminated surface and ground water with nitrate ions while phosphorous fertilizer was blamed for algae pollution. Frequent spray of pesticide and herbicide reduced significantly the biotic population in paddy ecosystems including insects and soil microorganisms. The new technologies of the 21st century must be directed to produce safe food, to save natural resources, and to preserve a clean environment for human welfare. We need low-input sustainable farming techniques to provide high-yielding crops and to preserve a healthy ecosystem.

• Korean Journal of Breeding Science
• /
• v.41 no.2
• /
• pp.84-91
• /
• 2009

Rice consumption per capta, in South Korea, has been decreased dramatically, owing to the changes of living patterns. Because of not only the major energy source of Korean people but also major income source of Korean farmers, diversifying end-use-quality of rice has been demanded. To the context, 'Suweon 472', a high yielding and early mature japonica line and released as 'Namilbyeo' to framers in 2002, was treated with a chemical mutagen, Sodium Azide to find endosperm mutant types. A total of nine endosperm mutat lines, including five waxy, one dull, two floury, and one white core type, were identified from the 3,542 mutatagen treated lines. Amylose contents, iodine reaction, disintegration in alkali solution, gelatinization in urea solution and amylogram properties of those nine endosperm mutant lines were evaluated to address the possibility as new genetic materials for diversifying rice quality of Korean japonica cultivars. All embryo mutants were clearly differentiated from their wild type, 'Suweon 472', in terms of physic-chemical properties evaluated. The endosperm mutant lines would be very useful in expanding untiliztation of rice through opening new rice markets of processed foods from Korean japonica rice.

• Korean Journal of Breeding Science
• /
• v.40 no.2
• /
• pp.101-105
• /
• 2008

The germplasm of 246 rice cultivars was analysed for iron and zinc contents using a Inductively Coupled Argon Plasma (ICP) at International Rice Research Institute (IRRI) Philippines. Iron contents ranged from 2.0 to 12.0, and zinc ranged from 10.0 to 33.0 (mg/kg), showing with the mean values of 4.3 and 22.8 (mg/kg), respectively. In genotypes tested, there was approximately a two-fold difference in iron and zinc concentrations, suggesting a genetic potential to increase these micronutrients in rice grain. A highly significant positive correlation ($r^2=0.503$) was found between iron and zinc contents. Iron contents decreased drastically as polishing time increased, whereas zinc decreased only slightly. In the interaction between genotype and environment on iron contents, genotype (G), environment (E), and the G ${\times}$ E interactions accounted for 69%, 5% and 26% of the sums of squares, respectively. Indicating that genotype is would be the most significant factor for the to improve iron contents of rice in rice breeding, suggesting that therefore identifying genotypes with relatively stable performance across various environments is important as staple food crops.

• Food Engineering Progress
• /
• v.21 no.4
• /
• pp.341-350
• /
• 2017

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

• Korean Journal of Ecology and Environment
• /
• v.55 no.4
• /
• pp.341-351
• /
• 2022

The physiological characteristics, growth, and yield of each regional rice variety ('Odaebyeo', 'Saechucheong', 'Ilmibyeo') were investigated depending on the impact of changes in temperature and CO₂ concentration. Experiments were conducted with a control group, which reflected atmospheric CO₂ concentration and temperature, and treatment groups, in which the CO₂ concentration and temperature were increased by 250 ppm and 2.0℃ from those in the control group. The results showed that the increase in CO₂ concentration and temperature reduced the growth and yield of the rice 'Odaebyeo', but did not substantially change the productivity of the 'Saechucheong' and 'Ilmibyeo'. The increase in CO₂ concentration and temperature increased stomatal conductance and rate of transpiration of the 'Odaebyeo' variety, thereby decreasing its water use efficiency (WUE). In contrast, the increase in CO₂ concentration and temperature increased the photosynthetic rate and WUE of the 'Saechucheong' and 'Ilmibyeo' varieties. The gradual change in climate is considered to directly affect growth and development of rice and diversely affect the productivity of each variety. Therefore, it is necessary to implement technological development, select regionally optimal rice varieties, develop new rice varieties, as well as conduct long-term monitoring of each rice variety for climate adaptation to counter global warming.

• Korean journal of food and cookery science
• /
• v.33 no.2
• /
• pp.209-217
• /
• 2017

Purpose: The aim of this study was to compare the cooking properties of Bodeurami and Ilmi to promote consumption of rice. Methods: The properties of Bodeurami and Ilmi such as proximate composition, Hunter's color value, water absorption rate, and cooking properties as well as Hunter's color value, texture properties, and sensory evaluation of cooked rice were analyzed. Results: Crude protein, crude fat, and crude ash contents of Bodeurami and Ilmi were higher in brown rice than in white rice. Regardless of rice cultivars, L-value was lower, whereas a and b-values were higher in brown rice than in white rice. The water absorption rate of rice grains was higher in white rice than in brown rice and increased rapidly to 75 min for white rice and 4 hr for brown rice. Cooking properties, water absorption, and expansibility of white rice were higher than those of brown rice, and there were significant differences between Bodeurami and Ilmi. Immediately after cooking and after storage at warm ($70^{\circ}C$) and room temperatures ($25^{\circ}C$), hardness of cooked rice increased after storage, but was not significantly different between Bodeurami white rice and Ilmi brown rice. The sensory evaluation shows that Bodeurami brown rice scored the highest for taste, texture and overall preference. Conclusion: Thus, the results of this study shows that Bodeurami brown rice is characterized by high cooking quality without any mixed white rice, and Bodeurami white rice could be used for the rice processing industry as well as cooked rice.